One Sheet Mediterranean Shrimp with Charred Vegetables
This delicious dish combines the vibrant flavors of the Mediterranean with the ease of a one-sheet meal. It’s a perfect choice for a busy weeknight dinner or effortless entertaining.
Juicy, cumin-spiced shrimp pairs beautifully with roasted green beans and broccoli florets, all cooked together on a single sheet pan until perfectly caramelized and charred. The bright marinade of lime juice, olive oil, and aromatic spices infuses the shrimp with incredible flavor, while the high oven heat creates those delicious crispy edges on the vegetables. This dish is naturally high in protein, low in carbs, and loaded with fiber and vitamins from the nutrient-dense ingredients.
I am a sheet pan aficionado + Mediterranean lover to the core, so this recipe combines my two obsessions into one scrumptious supper. I love sheet pan recipes for their ease—from prep to cleanup—and Mediterranean cooking is one of my favorite ways to bring nutritious meals to the table.
More Mediterranean recipes to try:
- Mediterranean White Bean Salad
- 3-Minute Mediterranean Mug Omelet
- Sheet Pan Baked Feta, Sausage & Veggies
- Creamy Mediterranean Pasta Salad
As a registered dietitian, I’ve found that recipes like this one—simple, flavorful, and genuinely good for you—are the ones that stick. They become part of your regular rotation because they deliver on every level: taste, nutrition, and convenience.
Whether you’re following a Mediterranean diet, looking for quick weeknight dinners, or simply trying to eat more vegetables and lean protein, this sheet pan shrimp recipe is a winner, winner, shrimp for dinner!
Looking for more shrimp suppers? Try my tasty One-Skillet Lime Cilantro Shrimp or this 10-Minute Shrimp Kebab with Miso Scallion Sauce recipe!
One Sheet Mediterranean Shrimp with Charred Vegetables
Ingredients
- 1 pound fresh green beans
- 1 pound broccoli florets
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin, divided
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper or crushed red pepper flakes to taste, only if you like things spicy
- 1 to 1½ pounds uncooked large or extra-large shrimp, peeled and deveined
- ¼ to ½ cup minced fresh cilantro or parsley
- Lime slices and grated parmesan for garnish, optional
Instructions
- Preheat oven to 400°. Mist a large baking sheet (or 2 smaller sheets) with oil spray. Place the green beans and broccoli on top in a single layer, and liberally mist them with olive oil spray. Sprinkle on ½ teaspoon salt and 1 teaspoon ground cumin, trying your best to evenly distribute the seasonings. Roast in oven for about 20 minutes, or until veggies become nicely charred.
- While veggies are roasting in the oven, prepare marinade for shrimp: In a large mixing bowl, combine olive oil, lime juice, remaining 1 teaspoon cumin, garlic powder, ½ teaspoon kosher salt, and ground black pepper (or crushed red pepper flakes for heat). Mix in the shrimp and let it sit for 15 to 20 minutes in the marinade.
- When veggies reach 20-minute mark in oven, remove sheet pan(s) and nestle the shrimp among the vegetables. using a spatula, push the broccoli and green beans to the outer portion, creating an empty area in the middle for the shrimp. Place shrimp in center of pan and Return pan to oven to roast for another 5 minutes or until shrimp turn opaque, white/pink (small shrimp will take about 4 minutes, while larger prawns can take up to 12 minutes).
- Squeeze some fresh lime juice over the top, and garnish with minced herbs and optional grated parmesan cheese.
I absolutely LOVE this recipe! It’s perfect for when I want to do an easy sheet pan dinner that is packed with delicious flavor. The charred veggies are so good and the shrimp come out perfectly every time if you follow Joy’s cooking instructions. The cumin adds an unexpected earthy flavor. Don’t skip the chopped parsley or the grated cheese (and the extra squeeze of lime at the end!). This has become part of my weekly rotation. Thanks, Joy!
Hi Claudia, we love your recipe review as much as you love this recipe…thanks so much for your kind words! We’re so glad this sheet pan meal has become a staple in your house. And we totally agree—the parsley, cheese and lime only help to elevate the dish—don’t skip them!
—Donna
Can’t wait to make both the chicken and shrimp sheet pan dinners. ALL of your recipes are so great, so I’m sure these will be too. (I’m thawing chicken right now).
Hi Beckie! Thank you so much for your nice comment…can’t wait for you to try! Please let us know what you think! — Eliza (Team Joy)
Don’t know how I found you but I’m glad! The first recipe I looked at was shrimp with veggies on a sheet pan. What could be easier!
Just bought two horrible cookbooks and I’m looking for ideas. I watch a lot of cooking videos on YT and either the video and the printed version don’t agree, ingredients are left out in the printed version or proofreading has gone out the window.
Anyway, I’m going to give your Shrimp with Veggies a try!
Welcome, Debra!! I’m so glad you found me, too!! I have so many things for you to try… and hoping you love them all!
I haven’t made this yet but I want to know if there are any substitutions for cumin you would suggest as I’m not a fan..
Thank you!
Hi Marlene, Joy suggests swapping in smokey paprika for the cumin…but you can also always leave it out! If you give it a try, let us know what you think! — Eliza (Team Joy)
This was a simple and flavorful way to make shrimp. I substituted cauliflower for the green beans and it worked really well, and put it over a little brown rice. My husband who has a very different pallet than mine even really liked it! Will definitely make it again.
Hi Joanne! So happy to hear that! Love the cauliflower swap, and serving it over brown rice sounds perfect. Always a win when it gets two thumbs up from the whole household! Thanks for sharing your delicious twist.— Eliza (Team Joy)
Which fish can be substituted for shrimp?
Hi Rochelle! You can swap in salmon or a mild white fish like cod, halibut, haddock, or sea bass.
If you want to keep the fish in fillets: roast the veggies first, then nestle the fillets on top or in between for the final 10–15 minutes at 425°F (timing depends on thickness). You’ll know it’s ready when it’s opaque and flakes easily (or hits 145°F in the thickest part). Hope you love this easy one!
Can you use frozen green beans ?
Yes—you can, Beverly! Just thaw them first and pat them dry (before misting with oil spray and adding salt & pepper)) so they roast instead of steam. They may be a little softer than fresh, but they’ll still be delicious!
What other veggie besides green beans do you recommend? Thank you.
Wendy, great question! You have lots of options. Asparagus, zucchini, bell peppers, cherry tomatoes, red onion, cauliflower, or sugar snap peas all work beautifully with these Mediterranean flavors.
If you use cauliflower, just cut it into small florets so it roasts at about the same pace as the broccoli. Sugar snap peas cook quickly—similar to green beans—so they’ll be fine in whole form. You can also use butternut squash or sweet potatoes, just cut them into about 1-inch cubes so they roast evenly. They may be a bit more tender than charred, but they’ll still be delicious with the shrimp and spices.
This recipe is super flexible, so feel free to mix and match with whatever veggies you love or have on hand! Hoping you love it!
Excellent, it’s a keeper. Thank you!
Hi Clare, We’re so happy to hear this recipe is a keeper in your house! Easy sheet pan meals are the best! — Eliza (Team Joy)
This was so delicious and flavorful. Such an easy dish to prepare and it came together so quickly. Sheet pan meals are the best!
Hi Lynda! SO glad you loved this sheet pan meal. We agree, sheet pan = easy, peasy (and usually some leftovers to enjoy at another meal). — Eliza (Team Joy)